I wrote about Sara Forte's last book, her first book, right after my grandmother passed away. That sounds a morbid opening, but I don't mean it to be. In truth, the association offers its own kind of comfort. Sara's food is very much a means of taking good care of yourself, and a means to do so for those you love. My association of welcome and Sara is indelible, and I think that may be the same for a lot of you, too. 

Sara's new book with photography by her husband Hugh, Sprouted Kitchen Bowl and Spoon, is just memorable as that first, and once again arrived at a time when my grandmother was on my mind. 

Sara Forte's Baked Eggs with Barely Creamed Greens and Mustardy Bread | Tara O'Brady

With my own book coming out in 12 days (12 days!!) the reality has settled in. It has landed on my shoulders not as weight, but as something else, like the static shocks you get from rubbing your feet on the carpet. It feels like a current buzzing between my shoulder blades.

And, with each day closer, I wonder more and more often about what my grandmother would think of the book. 

Gigi had a tendency to grant praise partnered with just enough criticism that the compliment didn't go to your head. While it may have come across as feisty, or perhaps sharp of her to say so, the critique kept things in perspective. And, there was the added value of that.

Once, upon reading an article I'd written, she told it was very good, but maybe too serious. It would benefit from a joke. Preferably a dirty one.

Sara Forte's Baked Eggs with Barely Creamed Greens and Mustardy Bread | Photo by Tara O'Brady

In my view, Sara's book, and her work in general, offers both deliciousness and perspective in balance. Interwoven with her inventive combinations of texture and taste is subtle encouragement and simple advice on making sensible, responsible choices for our health and environment. Beauty and flavour are not sacrificed in her commitment to whole food and eating healthfully, but rather highlighted by it, as she creates meals without anything to get in the way of the natural gorgeousness of her ingredients.

The book is centred around what Sara calls "bowl food", an inherently soul-satisfying concept. That style of serving, with everything nudged up close in a vessel with nothing overwrought in its presentation or eating, is actually my favourite sort of meal. I like how you can gather up whatever components in your ideal proportion and how, often, it's a one-utensil, no-cutting-required kind of ease of mealtime. (Especially helpful for when you're feeding kids, or particularly tired adults. Or particularly tired adults attempting to feed children.)

Sara fills her bowls with all manner of grains, pulses, and vegetables, with lean proteins included now and again. She has morning to night sorted, including dessert. One day for lunch I made her Baked Eggs with Barely Creamed Greens and Mustardy Bread — it was supposed to be bread "crumbs" but I have an affection for a fatty-fat chunk of bread, so made rustic croutons instead. Some were small about a half-inch or so, others big, for double-dunking into the egg. The mustard on those toasty cubes is a winner, along with their bit of salt. The vinegar and assertive seasoning splits the richness of the cream, yolk, and cheese in the bowl. I used kale for my greens and they were perfectly silky but not obscenely rich. I've made her ribboned salad with maple-glazed tofu, am making her leek and pea soup for a friend today, and have plans for her soaked oats and Eton mess once the local berries arrive. (Please tell me that spring is coming. Today it's freezing rain. Again.) 

Bowl and Spoon is the perfect companion to Sara's first book, and very much the extension of what she started there. It's Sara through-and-through, which may be all I need to say.

 

Before we get to the recipe, a bit of housekeeping. First off, thank you to those of you who have preordered my book! For a moment there it was at #1 on two categories on Amazon, and I almost fell out of my chair. Seriously. You guys are too great. It has been such a treat to see folks cooking from the preorder recipe bundle, and I hope you're loving the brownies. (Please tag me when you share images or thoughts — @taraobrady on all social media — or use the tag #sevenspoonscookbook, if you can! I don't want to miss any.)

That said, the two recipes exclusive to the bundle (there are also five recipes from the book, including flaky biscuits!), are just that — only available with preorders. So if the one bowl, crackly-topped, gluten free brownies or garlicy, herby, chickpea yogurt soup are recipes you'd like, that's the way to get them. (The link to claim your recipe pack are on the sidebar.)

There's more! Penguin Random House of Canada has posted their own preview, with not only except of some of the book's text, but also my Bee Stung Fried Chicken with Korean gochujang honey to finish, and my method for Avocado Toast. Take a look, here. 

Also, I've started adding events to the News + Events section on the top bar. There will be more there soon!

Finally, for I truly appreciate all the feedback on what sort of information you'd hope to see in regards to writing a book, and how the opportunity came about for me. I'm working on the posts, and so keep any such suggestions coming! Until then, Heidi shared the most beautiful look at her proposal process, and it is truly inspiring. 

That's it for now. I want to pop in once more before the book comes out, so I'll see you then.

 

BAKED EGGS WITH BARELY CREAMED GREENS AND MUSTARDY BREAD 

This started as a Bon Appétit recipe that got repurposed for the blog, and now has made its way into bowl format for this book. I am always looking for everyday breakfast that can be put together relatively quickly, especially with eggs. I bake these in small shallow baking dishes, but a large ramekin or cast-iron pan works great as well. I assume two eggs per person and serve it with fruit and toast for dipping in the yolks.

The French, who more beautifully call baked eggs oafs en cocotte, often use a bain-marie for ideal egg texture, but I find the following approach just as suitable. 

Serves 4

— From Sprouted Kitchen Bowl and Spoon by Sara Forte (Ten Speed Press, 2015)

INGREDIENTS

  • 1 tablespoons coarse ground mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 1/2 cups fresh torn bread, in bite-sized pieces
  • 1 bunch Swiss chard (or spinach, kale, or a mix), stemmed and coarsely chopped (about 9 cups chopped)
  • 1 tablespoon unsalted butter, plus more for the pans
  • 1 shallot, minced
  • 1/2 cup heavy cream or half-and-half
  • Fresh ground pepper
  • 8 eggs, at room temperature
  • 3/4 cup grated Gruyère
  • Few sprigs fresh thyme, for garnish
  • Chopped freshly parsley, for garnish

METHOD

Preheat the oven to 400°F and set a rack in the upper third. Wipe the insides of four gratin dishes or large ramekins with butter and set on a baking sheet. In a small bowl, mix together the coarse ground mustard, 1 tablespoon of the Dijon mustard, the olive oil, and salt. Add the bread crumbs and toss to coat. Spread the on a baking sheet and bake for 10 to 12 minutes, until crispy. Set the bread crumbs aside, but leave the oven on.

In a large skillet over medium heat, add just enough water to cover the bottom; add the greens. Toss until wilted down, 2 to 3 minutes. Transfer to a strainer and press out the excess liquid. You should have about 2 heaping cups greens. Wipe out the skillet and melt the butter over medium heat. Add the shallot and sauté until translucent, about 1 minutes. Add the greens, the remaining tablespoon of Dijon mustard, the cream, and a pinch of salt and pepper. Stir until warmed through and just thickened, about 3 minutes.

Divide the greens between the prepared dishes and bake on the sheet in the upper third of the oven for 8 minutes. Remove sheet and carefully break two eggs onto the greens in each dish. Sprinkle the tops with a pinch of pepper and a few tablespoons of the Gruyère and bake for 6 minutes, until the whites are just cooked but the yolks still runny. Let them sit for a minute to settle. Garnish with the bread crumbs, thyme, and parsley. 

 

Notes (from Tara): 

  • The well-prepared cook I am, I was out of parsley and thyme, so had to leave them off. I added dried chile flakes for some extra colour and because I have an addiction to spice with eggs and cheese.

Hey guys. I'm having trouble finding the start that seems right. I've tried, then deleted the attempt, then tried again, then got a drink, put in a load of laundry, and tried again. And deleted again. So let's take a deep breath and jump in. 

Seven Spoons cookbook first look + preview recipe bundle | Tara O'Brady

There. Much easier. My cookbook, Seven Spoons: My Favourite Recipes for Any and Every Day, comes out slightly-less-than two months from now. Specifically on April 21, 2015, which happens to be my birthday and nine days before the tenth anniversary of this site. The publishers, Ten Speed Press in the US and Appetite by Random House here at home, didn't know the significance of the date when they chose it, and the coincidence feels like kismet.

russeted apples and book preview recipe bundle!  | Tara O'Brady

Today I was going to tell you about how I came to write a book in the first place, but then I thought it might be nicer to work in reverse. Start with the book itself, and go backwards from there. Maybe I'll split it up into a few posts — one with how this all happened, and another on how I actually wrote the book and organized my work, if that sounds good to you. Then we can keep the conversation going. 

ploughman's lunch + book preview recipe bundle! | Tara O'Brady

As I said what feels ages ago, the cookbook was an opportunity to gather up the favourite recipes of my family and our friends, and finally nail down some of those go-to dishes that have thus far been without any recipe at all. I ended up at over 100 of them — I think the count is 114 — with more than 80 photos to match. I shot the photography in my home, around the region where I live, and up north in Muskoka, on days spread out over the year I took to write. So you'll see how the light changes with the seasons, and get an idea of how those plates looked on our table. (If you'd like, I can cover my approach to the photography in one of those posts I'll get on planning.)

I aimed to make a book that would be as useful on special occasions as it was in the day-to-day, whether craving a crackling plate of fried chicken burnished with gochuchang-laced honey, or some invigorating quick-pickled vegetables and herbed labneh bundled up in collard greens, or an icy sip in the form of a Paloma with chaat masala salt. There are recipes from my childhood (including a primer on dal), and Sean's too — I am thrilled about how the Walnut Cherry Butter Tart Pie turned out, based on his maternal grandmother's recipe —  as well as dishes we have come to call our own in recent years (baked colcannon, corn gazpacho, and sausage rolls with nuoc cham). While it does have vegetarian, vegan, whole-grain, gluten-free, and many other diet- and allergen- friendly recipes, the book has no fidelity to one set way of eating. It does have an overarching commitment to eating in season, and as locally as possible, with whole foods the usual. The collection is varied, suiting the way I eat, and hopefully you do too.

The book is simply organized to follow a day's worth of meals. It has Breakfast, Lunch, Soups, Snacks and Starters, then Suppers, Vegetables and Sides, followed by Treats, Sweets and Sips, and a chapter of Staples. 

cheesy mushrooms and greens + book preview recipe bundle | Tara O'Brady

In Seven Spoons the book, just like on this site, the stories of those dishes are included too. That said, a few had to be trimmed, even after we added pages to cram in as much as possible. I wanted to include those somewhere, and here seemed a good place. 

On the Pickled Strawberries (pictured above with chicken liver pâté as part of a ploughman's lunch): The first time I had pickled strawberries was in New York City, in a restaurant at the edge of Central Park. The place was packed, filled with people and noise, and a fierce windstorm was kicking up outside. Still, the strawberries pulled attention. Luminously scarlet, lacquered in juice, they were berries from Oz, daintily presented on top of succulent slices of fresh mozzarella. The supple cheek of sharp fruit against the cool, creamy blandness was startling. Refreshing and silky, each soured morsel had me wanting another.

On the Bostocks (I love bostocks): Nikole introduced me to bostocks. We were once waiting to cross at a busy corner in Toronto — Yonge at Roxborough Street East, if you happen to know the neighborhood — when she asked a question I couldn’t quite hear over the cars. It sounded like, "Have you ever had a bus stop?" Not understanding, I don't think I replied either way. She then led a block further down Yonge Street, to Patachou Patisserie (sadly, now shuttered).

In the front window, between apple turnovers and showy cinnamon swirls, was a cluster of plain, brown, icing sugar-dusted pucks labeled bostocks.

Those squat pastries proved remarkable at first bite. 

One Pot Brownies + book preview recipe bundle!  | Tara O'Brady

The book is available for pre-order, for those interested. As a special thanks, anyone who orders early gets a bundle of recipes right away, starting today. (Those who have already ordered get one, too!) There are five recipes from the book, including the North-Indian style baked eggs that some folks asked about, along with two exclusive to the package. These brownies are one of those recipes, with a super easy, fudge caramel glaze that takes them to fully over the top, rather than just slightly so. Click this link to claim your PDF; simply enter your information and follow the instructions. Then you're off to the races. Or the kitchen, as it were.

I'll sign off for now. I'm working with both my publishers to plan events around the book's launch — so if you'd like a visit do let me know! We'll also take the locations of pre-orders into account, so that kindness will be represented. Once confirmed, those dates and information will be added to the NEWS section on top menu bar.

Well then. This feels like a lot, yet feels really great. Thank you for reading this far, and for so long.

xo and happy days.

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